Inspiring Recipe | Shrimp Biscuits

Shrimp Biscuits

We made these scrumptious bites over the past weekend. They were gobbled up quite quickly. Yumm-O.

We used refrigerated Buttermilk Biscuits, cut them in half and place each half in a lightly coconut oil lined cupcake baker.  We sauteed pre cooked shrimp and seasoned with chives and mayo.  Placed the shrimp marinade on top of the biscuit dough and placed in oven 15-20 minutes and Voila!


Summer Cooking

Now that it is finally warm in the CT, let’s start enjoying the outdoors.


A recipe I am  in love with here.

Lemon Chicken/ Roasted or Grilled (YUMM-O)

1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Hibiscus Tea

The Power of Tea

I just made this fresh batch of Hibiscus Tea with Lime and Coconut flavor. Yumm-O!

HibiscusMy little Recipe:

2 oz of dried Hibiscus Tea leaves

2 TBSP of Coconut Oil

2 TBSP of Agave

2 Limes

Bring 4 cups of water to boil. Add in dried Hibiscus leaves and simmer for 10-15 mins. Drain tea from leaves.  I keep my leaves and dry them out for 1 more usage later.Take liquid into a pitcher and add Agave, Coconut Oil and freshly squeeze in the Limes.  You can leave the limes in for added flavor. Refrigerate for 1 hour prior to taste. You may want to add more water or a seltzer (as desired) since the mixture is quite strong.

Some health benefits here and here.




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Our favorite Recipe of the Week

Herb Roasted Lamp Chops


The chops don’t need to marinate long to take on great herby flavor.


  • 4 large garlic cloves, pressed
  • 1 tablespoon fresh thyme leaves, lightly crushed
  • 1 tablespoon fresh rosemary leaves, lightly crushed
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 1 1/4-inch-thick lamb loin chops


Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

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